CA2522511C - Preparation de pate liquide - Google Patents

Preparation de pate liquide Download PDF

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Publication number
CA2522511C
CA2522511C CA2522511A CA2522511A CA2522511C CA 2522511 C CA2522511 C CA 2522511C CA 2522511 A CA2522511 A CA 2522511A CA 2522511 A CA2522511 A CA 2522511A CA 2522511 C CA2522511 C CA 2522511C
Authority
CA
Canada
Prior art keywords
dough
carbohydrate
less
sweetening power
maltodextrins
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CA2522511A
Other languages
English (en)
Other versions
CA2522511A1 (fr
Inventor
Kurt Bloechlinger
Anders Ekberg
Rudolf Hartmann
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of CA2522511A1 publication Critical patent/CA2522511A1/fr
Application granted granted Critical
Publication of CA2522511C publication Critical patent/CA2522511C/fr
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A21D10/045—Packaged batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

La présente invention concerne une pâte liquide où l'activité de l'eau (Aw) reste inférieure à 0,9. Cette pâte contient de la farine (10 à 40%), de la matière grasse (20 à 30%), du sel (2 % maxi), et un mélange d'au moins un glucide au pouvoir édulcorant faible ou nul, en quantité suffisante pour obtenir un coefficient d'activité de l'eau (Aw) dont la valeur souhaitée reste inférieure à 0,9. Cette pâte, qui ne contient pas de glucide au pouvoir édulcorant sensiblement perceptible, n'est pas sucrée au goût. Cette pâte se prête à la fabrication de produits de pâtisserie salée tels que des gâteaux aux fruits avec des olives, des lardons ou du fromage, par exemple. La pâte se garde au réfrigérateur plusieurs semaines. Elle existe sous forme liquide ou fluide, ce qui permet de la verser directement dans les moules de pâtisserie. L'invention concerne également le procédé de fabrication d'une telle pâte.
CA2522511A 2003-06-04 2004-05-27 Preparation de pate liquide Expired - Fee Related CA2522511C (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP03012746.8 2003-06-04
EP03012746A EP1483968B1 (fr) 2003-06-04 2003-06-04 Préparation de pâte liquide
PCT/EP2004/005700 WO2004107866A1 (fr) 2003-06-04 2004-05-27 Preparation de pate liquide

Publications (2)

Publication Number Publication Date
CA2522511A1 CA2522511A1 (fr) 2004-12-16
CA2522511C true CA2522511C (fr) 2012-07-17

Family

ID=33155158

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2522511A Expired - Fee Related CA2522511C (fr) 2003-06-04 2004-05-27 Preparation de pate liquide

Country Status (9)

Country Link
US (1) US20060115566A1 (fr)
EP (1) EP1483968B1 (fr)
AT (1) ATE475318T1 (fr)
AU (1) AU2004244719B2 (fr)
CA (1) CA2522511C (fr)
DE (1) DE60333553D1 (fr)
ES (1) ES2346745T3 (fr)
IL (1) IL171302A (fr)
WO (1) WO2004107866A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO324030B1 (no) 2005-07-15 2007-07-30 Tine Sa Matvareemneprodukt samt fremgangsmåte ved fremstilling derav
CA2654742A1 (fr) * 2006-06-09 2007-12-21 Blaster Food Technologies, Lp Pate a frire de cuisine pressurisee stable au refrigerateur
DE102011050375B4 (de) * 2011-05-16 2021-04-29 Oswald Piller Vorrichtung zum Schlingen von Teigrohlingen
US11206838B2 (en) 2013-04-11 2021-12-28 General Mills, Inc. Batter compositions, packaged batter products, and related methods

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2738403A1 (de) * 1977-08-25 1979-03-01 Franz Herrndobler Masse und verfahren zum herstellen von nichtsuessem rollgebaeck
ATE25182T1 (de) * 1982-12-30 1987-02-15 Nestle Sa Kekse und verfahren zur herstellung derselben.
US4803084A (en) * 1985-10-23 1989-02-07 Frito-Lay, Inc. Shelf-stable, soft dough product
US4880653A (en) * 1986-08-20 1989-11-14 Frito-Lay, Inc. Continuous production of pretzels
DE3700515C2 (de) * 1987-01-09 1995-11-30 Cpc Maizena Gmbh Bei Raumtemperatur lagerstabiler Teig
WO1991000016A1 (fr) * 1989-06-23 1991-01-10 Kansas State University Research Foundation Gateaux acidules chimiquement de teneur en calories elevee, et systemes surfactifs pour la fabrication de ceux-ci
US6217929B1 (en) * 1997-07-23 2001-04-17 The Pillsbury Company Spoonable, low water activity batters
GB2331225A (en) * 1997-11-14 1999-05-19 Nestle Sa Savoury composite products
AU4994700A (en) * 1999-05-13 2000-12-05 Nutrasweet Company, The Modification of the taste and physicochemical properties of neotame using hydrophobic acid additives
US6391366B1 (en) * 1999-12-10 2002-05-21 General Mills, Inc. Soft frozen batter for baked goods and method of preparation
DE60113373T2 (de) * 2001-04-13 2006-06-22 Barilla G.E.R. Fratelli - S.P.A. Verfahren zur Herstellung eines salzigen Snack-Produktes

Also Published As

Publication number Publication date
EP1483968B1 (fr) 2010-07-28
ES2346745T3 (es) 2010-10-20
US20060115566A1 (en) 2006-06-01
WO2004107866A1 (fr) 2004-12-16
AU2004244719B2 (en) 2010-11-04
CA2522511A1 (fr) 2004-12-16
ATE475318T1 (de) 2010-08-15
EP1483968A1 (fr) 2004-12-08
AU2004244719A1 (en) 2004-12-16
DE60333553D1 (de) 2010-09-09
IL171302A (en) 2010-12-30

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Legal Events

Date Code Title Description
EEER Examination request
MKLA Lapsed

Effective date: 20220301

MKLA Lapsed

Effective date: 20200831